Thursday, June 16, 2011

Athenian Salad

2 Tbsp. fresh lemon juice
2 Tbsp. olive oil
1/2 tsp. honey
Salt and black pepper to taste
2 cups thinly sliced romaine lettuce
1 cup seeded and thinly sliced cucumber
1 cup halved grape or cherry tomatoes
1/3 cup kalamata olives
1/4 cup sliced scallions (green part only)
1/4 cup minced fresh parsley
2 Tbsp. minced fresh mint
1/3 cup crumbled feta

Whisk together lemon juice, oil, and honey for the dressing; season with salt and pepper.
Combine romaine, cucumber, tomatoes, olives, scallions, parsley and mint in a large bowl. Toss with vinaigrette and garnish with feta.

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